Chicken Pot Pie
1 Hr 45 Mins
About this Recipe
Nothing hits the spot like a warm, comforting homemade meal! With crust and filling made from scratch, this chicken potpie recipe is flavorful and easy to follow.
A well-rounded diet includes a variety of protein sources, like chicken. Chicken is considered a lean protein because it is low in calories and fats, but high in protein. It is also rich in other nutrients, like selenium, which supports DNA production, and niacin, which helps turn food into energy. Combined with fresh vegetables and a buttery crust, this chicken potpie makes a delicious and filling dinner.
1 1/2 cups All-Purpose Flour, Spooned and Leveled
1 teaspoon Sugar
1/4 teaspoon Fine Salt
1/4 cup Basil Leaves, Fresh
1 stick Cold Unsalted Butter, Cut Into 1/2 Inch Pieces
3-5 tablespoons Ice Water
5 tablespoons Butter, Unsalted
1 medium Yellow Onion, Diced
4 medium Carrots, Diced
2 cloves Garlic, Minced
1/2 cup All-Purpose Flour, Spooned and Leveled
4 cups Low Sodium Chicken Broth
1 cup Peas, Frozen
3 cups Cooked Chicken, Shredded
1/3 cup Fresh Parsley, Chopped
1 pinch Salt and Pepper
Step by Step Instructions
Using a food processor, pulse flour, sugar, and salt together. Add butter and pulse until mixture is coarse, with a few pea-size pieces of butter remaining. Sprinkle in 3 Tbs. ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 Tbs. ice water). Be careful not to overmix.
Form dough into a disk and wrap tightly in plastic wrap. Refrigerate until firm—1 hour or overnight.
For a healthier version of this recipe, substitute all-purpose flour with whole-wheat flour, and use a healthier butter alternative.
Preheat oven to 375 degrees. In a large pot, melt butter over medium heat. Add onion and carrots and cook until softened. Add garlic and cook until fragrant. Add flour and stir to coat vegetables.
Slowly add broth, whisking constantly until sauce is smooth. Bring to a boil, reduce heat, and simmer until thickened (5–7 minutes). Stir in peas. Season with salt and pepper, then stir in chicken and parsley. Pour filling into an 8” x 8” baking dish or pie dish.
On a floured surface, roll dough to 1/8 inch thickness. Place dough over dish, fold overhang up, and pinch to crimp edge. Cut vents in dough. Place dish on a baking sheet. Bake until crust is golden brown and filling is bubbling around edge (45–50 minutes).
Let cool 15 minutes before serving. Enjoy!